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WARNING:
To ensure that it is safe to eat, food must be cooked
to the minimum
internal temperatures listed iinthe table below.
USDA* Safe Minimum
internal
Temperatures
1450 F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
165 ° F
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground
Beef, Veal or Lamb
Whole Poult_
(Turkey,
Chicken,
Duck, etc.)
Ground or Pieces Poultry
(Chicken
Breast, etc.)
* United States Department of Agriculture
FOOD
Weight or thickness
Temperature
Time
Special instructions and tips
Slice or chop vegetables and dotwith butteror
Vegetables
NA
Medium
8 to 20 minutes margarine. W raptightly in heavyduty foil. Grill
turningoccassionally.
Potatoes
Whole
Medium
40 to 60 minutes Wrapindividually in heavyduty foil. Cook
rotatingoccassionally.
Pre heat grillfor 15-20minutesthensear
steaks on eachsidefor two minutes. Next
Meat/Steaks
1/2to 3/4 inches
High-Medium
4 to 15 minutes
grill 3 to 5 minuteson eachside or until
desireddoneness.
Grill turningoncewhenjuices rise to the
surfaceor untildesiredamountof doneness.
GroundMeats
1/2to 3/4 inches
Medium
8 to 15 minutes
Do not leavehamburgers unattended since a
flare-upcouldoccur quickly.
Grill turningoccassionally.Duringlast few
Ribs
1/2 or full rack
Medium
20 to 40 minutes minutesbrushwith barbecuesauce,turn
severaltimes.
Grill turningfourtimes. 24 minuteson eachol
Hot dogs
NA
Medium
5 to 10 minutes
foursides.
Grill turningoccassionally.Duringlast few
Poultry-Cut
1/4to 1/2 pounds
Lowor Medium
20 to 40 minutes minutesbrushwith barbecuesauce if desired,
turnseveraltimes.
PoultryWhole
2 to 3 pounds
Lowor
Medium
Use poultrystand and brushfrequentlyas
1 to 1-1/2hours
desired
Use poultrystand and brushfrequentlyas
40 to 60 minutes
desired
Grill turningonce to desireddoneness.Brush
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
with meltedbutter, margarine or oil.
17
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